[Sponsored] For decadent feasts of the carnivorous kind, these six meat-specialty restaurants offer an excellent range of prime cuts and premium meats served on pretty plates. Hungry? Then look no further for a succulent meal.
The Singapore outpost of Parisian restaurant L’Angelus has been serving up authentic French cuisine here for almost 18 years. The long-standing restaurant has a curated list of premium steaks on its menu, such as the citrus-infused Bavette wagyu with slow-cooked shallot, crispy cilantro and garlic chips, and the ribeye steak with a choice of black pepper or blue cheese sauce, all best paired with red wines from Old World regions like Bordeaux, Cotes du Rhone and Burgundy. Book now!
Long Bar Steakhouse
Long House Steakhouse
This 16 year-old fine-dining restaurant on the second storey of Raffles Hotel Arcade dishes out fancy prime steaks like the grain-fed Australian Angus, Australian full blood wagyu beef and US Prime Grade Greater Omaha cuts. But if you’d like more variety, there are seafood options like Maine lobster thermidor, black cod cooked Meuniere style and live oysters on the menu too. Come dressed in your smartest outfit, as this place has a no shirt/shoes, no service dress code. Book now!
Opus Bar & Grill
Hilton Hotel’s steakhouse grills up prime cuts and seafood on a smokey grill pod that uses coals and a specially-commisioned Himalayan salt tile cabinet. The restaurant’s meats are aged between 14 and 36 days; highlights include the dry-aged Australian Rangers Valley Angus (800g), Kobe-cuisine Australian wagyu (220g) and the Australian Tajima wagyu (220g), served with a selection of sauces like Bearnaise, bone marrow with red wine sauce and green peppercorn. Book now!
The second outlet of European restaurant Portico is a local-produce-driven establishment with a small and focused menu featuring the pan-seared Pulau Ubin sea bass, which uses fresh barramundi farmed from Pulau Ubin, chilled truffle-scented angel hair pasta and braised wagyu beef cheek in mulled wine. But while the restaurant specializes in earthy farm-to-table plates, you should really opt for the wagyu A4 ribcap, as Portico Prime is the only place in Singapore offering the Tochigi prefecture wagyu A4 ribeye. Book now!
This steakhouse has all the bells and whistles of a souped-up fine dining restaurants. Modern chandeliers with architectural touches, floor-to-ceiling glass windows, shiny marble counters and oriental-inspired booths play second fiddle to the restaurant’s parilla grill, where the main action takes place. The restaurant’s menu features a curated selection of eight different kinds of meats. Fine cuts of the A4 saga-gyu sirloin from Kyushu (200g) and the full-blood Margaret River wagyu tenderloin and sirloin (250g) should satisfy the most discerning carnivore. Book now!
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